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The word gnocchi means 'lumps' and may derive from nocchio, a knot in the wood, or from nocca [knuckle].
It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times.
It was introduced by the Roman Legions during the enormous expansion of the Empire into the countries of the European continent.
In the past 2,000 years, each country developed its own specific type of small dumplings, with the ancient gnocchi as their common ancestor.
In Roman times, gnocchi were made from a semolina, porridge-like dough mixed with eggs, and are still found in similar forms today, particularly Sardinia's malloreddus, although they do not contain eggs.
The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.
Corn meal polenta gnocchi are a refreshing change from the potato-based gnocchi one normally encounters.
In this recipe, they are baked along with prosciutto and other goodies, and will do a fine job of keeping winter out.
Serve along with a zesty red wine, such as a Bardolino.
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- 4 cups [1 L], really full, whole milk
- 2 cups [500 mL] finely ground corn meal
- Salt and white pepper, to taste
- 1 or 2 pinches freshly grated nutmeg [0.3 to 1/16 teaspoon]
- 1/4 cup [60 g] unsalted butter, melted
- 3 egg yolks
- 1 tablespoon [15 mL] whole milk
- 3 ounces [85 g] prosciutto, fat trimmed away and shredded
- 1/2 cup [115 g] unsalted butter, softened
- 2 1/4 cups [510 g] freshly grated Parmigiano cheese
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- Bring 4 cups [1 L] whole milk to a boil into a deep casserole; sift in corn meal, stirring briskly.
- Season mixture with a healthy pinch of salt, white pepper, and grated nutmeg.
- Mix in 1/4 cup [60 g] unsalted melted butter stirring vigourously and making sure mixture does not stick to the sides of the casserole, for 30 minutes.
- Remove from heat.
- Lightly beat in egg yolks with remaining tablespoon [15 mL] milk before mixing in shredded prosciutto.
- Moisten a work surface with cold water.
- Mix eggs yolks mixture and 2 tablespoons [30 g] of grated Parmigiano cheese into the polenta.
- Turn it out onto work surface and spread mixture to slightly more than a finger thick using a broad-blade knife dipped frequently into hot water.
- Leave to cool completely, for about 1 hour.
- Preheat oven to 375°F [190°C].
- Using a 2-inch [5-cm] in diameter round cookie cutter, cut polenta into rounds.
- Butter a metal baking pan with a litlle of softened unsalted butter.
- Melt remaining softenend unsalted butter
- Layer all polenta rounds in baking pan, spreading each layer with a little melted butter and some freshly grated Parmigiano cheese.
- Bake polenta into preheated oven until heated through and the top is browned.
- Serve at once.
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